Tonight for dinner, I took a page out of Giada's cook book and made poached eggs on thick slices of tomato with buffalo mozzarella, basil and sliced avocado. It was heaven. I have become quite a fan of poached eggs. I love eggs Benedict, and Florentine, and all those delicate yummies. However, I prefer not to have it with the extremely fattening Hollandaise sauce. I usually order it with salsa, which adds flavor and not too many calories.
The poached eggs, though, have such a wonderful flavor. I am particularly fond of the taste they take on when vinegar is used to stabilize the shape of the eggs as they simmer in the water. The dish not only looked delicious, it tasted delicious too. I have half a mind to go and make more. Try it. This is a way of cooking eggs that requires no oils, or butters, and the pairing of vegetables and healthier sides than butter and egg-yolk sauce tastes wonderful and feels good after the meal is over.
I've never had poached eggs! Maybe you can come down and make these for me sometime?
ReplyDeleteIt was so good, I would love to make it for you. Definitely worth trying at least once.
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